Many people I’ve talked with recently have expressed concern about how to cut the cost of their family’s food budget. Stocking up and buying on sale is a great way to do that, but then what to do with a stockpile of canned beans, stewed tomatoes, and frozen hamburger?

The following recipe is not only easy and delicious, it’s also a simple way to use up canned, dried, and other easily stored food items in a delicious homemade soup. (Excerpted and adapted with permission from Frozen Assets: Cook for a Day, Eat for a Month by Deborah Taylor-Hough.)

Mix-and-Match Soup

(8 generous servings)

Broth (choose one)

Tomato: One 12-ounce can of tomato paste plus two 16-ounce cans of tomatoes with juice (chopped) plus water to equal 10 cups total